instore - February 2018 - 36
wouldn't be out of place in more upscale
settings than c-stores. "We've completely
revamped our offer here," he says. "They're
items you would expect to see at coffeehouses that our customers are able to offer at very competitive price points to their
customers." Many of Core-Mark's customers don't have the capacity to bake product
on site, Bratta says.
what was lacking was flexibility, particularly as it related to required menu items,"
he says. "So we partnered with BirdShack
to launch a program that allowed more flexibility to the store operator but retains the
excellent quality chicken of a company like
Chester's (BirdShack's parent company)."
With pizza, on the other hand, quality was the
issue. Core-Mark wanted to come up with a
high-quality, better-tasting pizza that would
hold up in the c-store environment, Bratta
says. To do so, it collaborated with partner
Orion Foods, and the resulting program,
Basilio's Pizza, has been everything CoreMark hoped it would be. All pies are made
from scratch with premium ingredients and
no preservatives. They arrive frozen and are
baked out in stores, allowing Core-Mark's retail partners to sell fresh pizza by the slice
or the pie.
"The sauce is very high-quality, as is the
cheese, and the crust holds up really well,
which is critical in the c-store," Bratta says.
"Our customers that have cut the Basilio's vs.
others in the marketplace have come away favorably impressed."
Core-Mark's new offerings in its Arcadia
Bay Gourmet Bakery program include not
only the new line of premium items co-developed by its artisan bakery supplier partners, but also other items that Bratta says
The Baker's Choice.
The all-round artisan deck oven.
Your next MIWE condo:
Perfect for the complete range of baked goods
including breads, pastries, pizzas
Various sizes to choose from to hold one, two,
three or 4 pans capacity
Simple and easy to operate
Quick and easy to clean
Contact Ben (CAN): b.garisto @ miwe.com or Harry (US): miweusa @ aol.com
www.miwe.com /condo
36 * FEBRUARY 2018 * commissary INSIDER
That makes it essential for Core-Mark to
choose the right type of "thaw and serve"
and "thaw and heat" products and to work
with its bakery partners to develop those
items specifically for c-store applications.
"The goal was to provide products that
would not only taste great but hold up well
in the c-store environment, which is just as
important to our retailers."
Commitment to health
In 2016 Core-Mark made a commitment to
the Partnership for a Healthier America
(PHA), a nonprofit created in conjunction
http://www.miwe.com/condo
Table of Contents for the Digital Edition of instore - February 2018
instore - February 2018
Editor's Note - Online on topic
CONTENTS
News - NEED TO KNOW
Spotlight: BY THE NUMBERS Donuts
Product Knowledge: CATEGORY UPDATE Deli sides
Specialty Insights - CONSIDER Ancient grains
Feature - Kum & Go's new direction
Feature - Specialty spotlight
Cover story - Delivery decisions
Commissary Insider
Insight Insider: Core-Mark bets big on fresh, foodservice
Food Safety: Pathogen protection with a clean label
Technology: Simplifying inventory management
Merchandising - ON DISPLAY destination centers
Product Trends
Product Showcase
AD INDEX
instore - February 2018 - instore - February 2018
instore - February 2018 - instore - February 2018
instore - February 2018 - 2
instore - February 2018 - Editor's Note - Online on topic
instore - February 2018 - 4
instore - February 2018 - 5
instore - February 2018 - CONTENTS
instore - February 2018 - 7
instore - February 2018 - News - NEED TO KNOW
instore - February 2018 - 9
instore - February 2018 - Spotlight: BY THE NUMBERS Donuts
instore - February 2018 - 11
instore - February 2018 - Product Knowledge: CATEGORY UPDATE Deli sides
instore - February 2018 - 13
instore - February 2018 - Specialty Insights - CONSIDER Ancient grains
instore - February 2018 - 15
instore - February 2018 - 16
instore - February 2018 - 17
instore - February 2018 - Feature - Kum & Go's new direction
instore - February 2018 - 19
instore - February 2018 - 20
instore - February 2018 - 21
instore - February 2018 - Feature - Specialty spotlight
instore - February 2018 - 23
instore - February 2018 - 24
instore - February 2018 - 25
instore - February 2018 - 26
instore - February 2018 - Cover story - Delivery decisions
instore - February 2018 - 28
instore - February 2018 - 29
instore - February 2018 - 30
instore - February 2018 - 31
instore - February 2018 - 32
instore - February 2018 - Insight Insider: Core-Mark bets big on fresh, foodservice
instore - February 2018 - 34
instore - February 2018 - 35
instore - February 2018 - 36
instore - February 2018 - 37
instore - February 2018 - 38
instore - February 2018 - 39
instore - February 2018 - Food Safety: Pathogen protection with a clean label
instore - February 2018 - 41
instore - February 2018 - 42
instore - February 2018 - 43
instore - February 2018 - Technology: Simplifying inventory management
instore - February 2018 - 45
instore - February 2018 - Merchandising - ON DISPLAY destination centers
instore - February 2018 - 47
instore - February 2018 - Product Trends
instore - February 2018 - Product Showcase
instore - February 2018 - AD INDEX
instore - February 2018 - 51
instore - February 2018 - 52
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